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I’m transcribing the White Lily biscuit recipe here, because I hate having to look for it when I want to make some biscuits. This is a great and simple recipe that yields terrific results. Be sure, however, to use the right kind of self-rising flour (White Lily or Southern Biscuit brands are best). These brands consist of soft winter wheat, which is generally better for biscuits.

I also typically double this recipe, since I cut them larger than the recipe calls for (I use a 2 and 3/4 inch cutter).

2 cups self-rising flour

1/4 cup vegetable shortening (e.g. Crisco)

3/4 cup buttermilk

Heat oven to 475°F.

Place flour in a large bowl. Cut in shortening with a pastry blender (or two forks or knives) until the crumbs are the size of peas. Add buttermilk, stirring with a fork until the flour is moistened.

Turn the dough onto a lightly floured surface. Knead gently 5 or 6 times. Roll the dough into a circle that is 3/4 to 1 inch thick. Cut out biscuits using a 2-inch biscuit cutter, and place on a baking sheet 1 inch apart (for softer biscuits, arrange so edges almost touch). Shape dough scraps into a ball, flatten into a circle, and cut remaining biscuits.

Bake for 8 to 10 minutes until golden brown. Remove from oven and brush with butter, if desired.

Here’s another great recipe I grew up eating. The sage in this recipe is the key!

Pie crusts (we use store-bought ones like the ones from Pillsbury)

Shredded, cooked chicken (roughly 2 to 3 cups); we typically get a rotisserie chicken and use part of that

1 package (1 pound) frozen mixed vegetables

1 stick butter (can use less if desired; 1/2 stick might be ideal)

1 chopped onion

One can cream of chicken soup

1-1/2 tsp sage

1-1/2 tsp poultry seasoning

Cook the package of frozen vegetables in salted water. While that is cooking, prepare the bottom pie crust in a pie dish. Next, melt the stick of butter in a skillet, and saute the chopped onion in it. In a large bowl, mix the onion, shredded chicken, cream of chicken soup, and the cooked vegetables. Add the sage and poultry seasoning, mixing gently so as to not tear up the vegetables.

Put this mixture in the bottom pie crust and cover with the top crust. Cut small slits in the pie crust for steam to escape. Bake at 375 until the crusts are done (30 minutes or so).

I have a fairly old bread machine (late 90s / early 2000s model) that I use all the time. A few years ago, my dad found a great recipe for bread machine cinnamon rolls that he shared with me. After a minor tweak or two from the original, we’ve hit upon one of the best cinnamon roll recipes I’ve ever tried.

Wet Ingredients

1 cup warm milk

2 eggs

6 Tbsp butter

Dry Ingredients

1 tsp salt

1/3 cup white sugar

4 cups bread flour

1 Tbsp yeast

Put all ingredients in the machine in the typical order (most machines call for wet first, then dry). Use the 2-pound dough setting, and let the machine do its thing. Once the machine is done, dump the dough out onto a flat surface (lightly floured if you like to avoid sticking). Roll the dough into a rectangle about 1/4 inch thick.

Filling

2 Tbsp softened butter for spreading

1/4 cup brown sugar

1/4 cup white sugar

2 Tbsp cinnamon

1/2 cup raisins (optional; golden raisins are particularly good)

Spread the butter on the rolled out rectangle, and then sprinkle the sugar/cinnamon mixture on top of the butter. Also add the raisins (if using them). Roll the rectangle into a tight log (starting with long edge) and keep the seam side down to keep it sealed. Cut the log into the desired pieces (I typically get about 15 or so of these at about 1/2″ or so thick), and place them in greased pans. Let rise in a warm place for 30 minutes to 1 hour. Bake at 350° for 10 to 15 minutes, or until golden brown.

Icing

1 cup powdered sugar

1/4 tsp vanilla

Enough milk to make it thick (this is the tricky part)

I typically use about 1 Tbsp of milk, but it’s an art form to guess-timate the right amount. You don’t want the icing too thick, and you don’t want it too runny. I always double the icing recipe above because I love icing (if I can see the bread of the cinnamon roll, I don’t have enough icing on it). Enjoy!

I grew up eating this soup, which also goes by the name chicken soup with herbs. My family, however, called it “green chicken soup” because the soup has a greenish hue to it. This is a favorite!

2-3 cups diced, cooked chicken

1 cup raw rice

1/2 cup plain flour

1/2 cup butter

2 cups milk (*)

2 cups cream (*)

4 cups chicken stock

4 tsp. chives

4 tsp. marjoram

2 tsp. dill weed

1/4 tsp. nutmeg

1/2 tsp. turmeric

Salt & pepper to taste

Green onions (optional)

(*) Can substitute 1 quart of half-and-half for these two ingredients

Start by cooking rice separately. We do this by combining 1 cup of rice, 2 cups water, and 1/2 Tbsp. salt in a Pyrex cooking dish, covered, microwaving for 18 minutes on 50% power.

While rice is cooking, and in a large saucepan, dutch oven, or boiling pot, melt butter and blend in the flour. Cook this roux for one minute. Add the milk and cream and, stirring constantly, cook until the mixture thickens. Add the chicken stock, cooked rice, chicken, chives, marjoram, dill, nutmeg, and turmeric. Green onions may also be added, if desired. Stir well. Season to taste with salt and pepper. Can be garnished with chopped parsley and/or toasted sesame seeds. Pairs well with hearty breads.

This soup is very thick (more like a stew), so when reheating it, you may need to thin with milk or water (it thickens as it sits in the refrigerator).

My wife was sent a recipe by a family member down in Florida that’s really good. This recipe comes from the Junior League of Tampa, and I’m transcribing it here just in case their electronic copy ever disappears.

1 (3-lb) pork tenderloin or Boston butt roast

1 cup water

1 (18 oz) bottle prepared BBQ sauce

1/4 cup packed brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon each salt and pepper

Combine the pork and water in a slow cooker. Cook on high for 7 hours. Drain, reserving 1 cup liquid. Shred the roast in the slow cooker with a fork. Add the remaining ingredients. Add the reserved cooking liquid if necessary. Cook on low for 1 hour. Serve on rolls for sandwiches if desired.

This recipe comes from Quaker Oats (from the lid on their oatmeal containers, specifically). I’ve transcribed it here so I can remember it without having to keep an oatmeal lid lying around somewhere. Note that the cookie recipe on their website is slightly different from this one. These are incredibly delicious cookies!

Place all three cans of beans into a colander; rinse and drain thoroughly. Pour the beans into a large skillet and mash them. Place the carrot, celery, onion, garlic, chili peppers, and tomato juice in a blender, and blend well. Pour the blended ingredients into the beans, mixing them together. Add the rest of the ingredients, again mixing well. Simmer over low heat for 10 to 15 minutes, or until the mixture is warmed to your liking, stirring occasionally.

Mince both the onion and bell pepper. In a skillet, combine the olive oil, minced onion, bell pepper, and meat, and brown over medium-high heat. Once the meat is fully browned, reduce the heat to simmer. Add the can of tomato soup and, using the same can, 1/2 a can of water (don’t add the water if you want a thicker sauce). Add the Worcestershire sauce, sugar, and a good squeeze (or dollop) of ketchup. Mix the ingredients together well. Now add the spices: basil, oregano, dried parsley, Italian seasoning, garlic powder, about 1/2 tsp salt, and ground pepper. Shake Parmesan cheese over the top of the sauce, and mix everything together well. Taste the sauce; more salt and pepper may be desired.

In a bowl, stir together the dry ingredients. In a suitable measuring cup, measure out the buttermilk. Add the egg and vegetable oil to the measuring cup, and mix together well (beating the egg in the process). Pour the wet ingredient mixture into the dry ingredients, stirring until blended, but slightly lumpy. Add additional buttermilk to thin the batter as needed (not too thick, and not too thin). Pour 1/4 cup of batter onto a lightly oiled (e.g. PAM cooking spray), 325 degree griddle. Cook until the pancakes are golden brown on the bottom, turning them over when the surface shows bubbles and the sides are slightly dry. Makes around 10 large pancakes.